Arancini: A Taste of Sicily – Baked or Fried Italian Rice Balls
There’s something truly special about Italian cuisine, isn’t there? It’s more than just food; it’s a celebration of family, tradition, and shared moments. Many of you might recall my delightful experience with pizzelles earlier this summer, a recipe I discovered in the heartwarming book, Always on Sunday. This book, a beautiful chronicle of Italian family traditions, inadvertently led to one of the most unexpected and cherished connections I’ve made through this blog.
The story began when the author’s daughter stumbled upon her mom’s pizzelle recipe right here on Brown Eyed Baker. She shared it with her mother, Marcia Russotto, who then reached out to me. Her email expressed such warmth and enthusiasm, offering to send me a signed copy of her book, along with a newly printed companion cookbook. I was absolutely thrilled! But the real surprise came when we realized we lived a mere ten minutes apart! Instead of shipping, we opted for a local rendezvous at a Starbucks, a decision I couldn’t be happier about.
Marcia is an utterly charming woman, brimming with passion for cooking and an earnest desire to share her rich Italian heritage with others. Our conversation flowed effortlessly, covering everything from the intricate art of baking to the heartwarming dynamics of Italian families. She graciously gifted me signed copies of her magnificent cookbooks, and our visit felt like reconnecting with a long-lost friend. It’s these serendipitous moments that remind me why I love sharing recipes and stories.
Embracing the Flavor of Arancini: A Sicilian Delicacy
Today, I’m incredibly excited to share a recipe straight from Marcia’s new cookbook – her traditional Arancini, or Italian rice balls. These savory delights, hailing from Sicily, are a testament to the simplicity and richness of Italian cooking. Traditionally deep-fried to a golden crisp, Arancini are often filled with ragù (meat sauce), mozzarella, and peas, or sometimes prosciutto or other regional fillings. They are a staple street food in Sicily, perfect for a quick, satisfying bite, or an impressive appetizer for any gathering.
While the classic deep-fried method certainly yields an irresistible crunch, I decided to explore a healthier alternative for this particular batch. By baking these Arancini at a high temperature, we achieve a wonderful golden exterior and a tender, flavorful interior without the excess oil. This method makes them a fantastic option for those looking to enjoy Italian comfort food with a lighter touch, without compromising on that authentic taste we all adore. I served these delectable rice balls with leftover sauce from my recent Eggplant Lasagna Tart, and the combination was absolutely divine.
For those who prefer the traditional indulgence, deep-frying is always an option. Simply fill a deep skillet with about 2 inches of neutral oil, heat it to 350°F (175°C), and fry the Arancini in batches until they are beautifully golden brown and cooked through. Regardless of your cooking method, the magic truly happens when you bite into these spheres of goodness. The soft, seasoned rice gives way to a center of warm, gooey mozzarella, creating a fabulous surprise that makes each bite utterly delightful. It’s a moment of pure culinary bliss!
No Italian meal, especially one featuring a rich sauce, is truly complete without a generous piece of fresh, crusty Italian bread to sop up every last drop. And speaking of incredible bread, I must give another shout-out to a local gem: Mazziotti’s Bread from Arnold, PA! They are back in action, crafting their fantastic loaves once again. If you’re in the Pittsburgh area, I highly recommend checking your local grocery store for their products. I’ve been thoroughly enjoying their bread, using it for everything from soaking up marinara sauce to simple bread-and-butter snacks, and even bologna sandwiches. Mmmm… pure comfort!
Making Arancini is a rewarding experience. It’s a dish that allows you to get hands-on in the kitchen, shaping each ball with care, knowing that you’re creating something truly delicious and steeped in tradition. It’s a fantastic recipe for a weekend project or for sharing with loved ones. Imagine serving these at your next family dinner or a casual get-together – they are sure to be a conversation starter and a crowd-pleaser. The combination of savory rice, melted cheese, and a hint of seasoning, all perfectly encased in a crunchy breadcrumb coating, is simply irresistible.
One of the best aspects of Arancini is their versatility. While this recipe features mozzarella, you can experiment with different cheese varieties or add finely diced cooked vegetables or meats to the rice mixture for an extra layer of flavor and texture. The key is to ensure your cooked rice is well-seasoned and slightly sticky, which helps in forming the balls. Chilling them before baking or frying is also crucial for maintaining their shape and ensuring an even cook. So, roll up your sleeves, gather your ingredients, and prepare to bring a little piece of Sicilian sunshine into your kitchen!
A Look Back:
One year ago: Black-and-White Banana Loaf
Two years ago: Chicken Spread
Arancini (Italian Rice Balls)
6 servings
45 mins
25 mins
30 mins
1 hr 10 mins
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Ingredients
Instructions
- Line a baking sheet with parchment paper.
- Beat eggs lightly with a fork. Add the rice and stir gently but thoroughly.
- Take 1 tablespoon of the mixture, place a cube of mozzarella in the middle, and then top with another tablespoon of rice. Shape into a ball and roll in the breadcrumbs. Place on the parchment-lined baking sheet. Repeat with the remaining rice mixture.
- Refrigerate the pan of rice balls for at least 30 minutes.
- Meanwhile, preheat oven to 425°F (220°C). Drizzle 2 tablespoons of olive oil over the rice balls.
- Bake in the preheated oven for 20 to 25 minutes, or until golden brown. Serve with warm marinara sauce.
Nutrition Information (Approximate per serving)
Calories: 244kcal, Carbohydrates: 25g, Protein: 9g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 69mg, Sodium: 340mg, Potassium: 87mg, Sugar: 1g, Vitamin A: 235IU, Vitamin C: 0.4mg, Calcium: 136mg, Iron: 1.2mg
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Michelle Lettrich
Appetizer
Italian